Name: Chicken Marsala Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 lb Chicken breasts; 0.5 cup All-purpose flour; 2 tbsp Olive oil; 8 oz Mushrooms (sliced); 1 cup Marsala wine; 0.5 cup Chicken broth; 2 tbsp Butter; 2 cloves Garlic (minced)

Okay, friends, listen up! If you’re craving that restaurant-quality, melt-in-your-mouth, “oh-my-gos If you’re short on time and energy, I’ve got your back. Is it true that you can’t spend hours in the kitchen cooking a complicated recipe? What is the best chicken marsala recipe I have ever made? I’ve tried a few! Think of it as the weeknight-friendly cousin of chicken piccata, but with a richer, more savory flavor. How can you make a sauce that will have you licking your plate clean? I could eat this every single week and never get tired of it.

What is chicken marsala?

Chicken Marsala is an Italian-American dish. What are some of the best cuts of chicken you have ever eaten, topped with a delicious sauce made from Marsala? Wine, mushrooms, butter. Oh, and a little bit of cream, just to make it extra decadent. What is essentially a comforting, savory hug in the bowl? The name comes from Marsala, a fortified wine from Sicily, which gives the sauce its unique, distinctive flavor. What are some mildly sweet and nutty flavors? What kind of flavor does it have that makes you say “mmmmm”? Is it a dish that feels fancy but is surprisingly simple to throw together, making it perfect for parties? What is the best way to impress someone on a Tuesday night? It’s been a staple in our family for years.

Why you’ll love this recipe?

What is your favorite chicken marsala recipe? First and foremost, the flavor. The combination of savory chicken, earthy mushrooms, and that sweet Marsala wine is just right. It’s rich, complex, and incredibly satisfying. What I love most about this is how quickly it all comes together. Seriously, from start to finish, you’re looking at maybe 30 minutes, tops! Who doesn’t love a good meal that can be enjoyed for hours? What are the benefits of slaving away in the kitchen? What are the benefits of being cost-effective? Chicken cutlets are usually pretty affordable, and the rest of the ingredients are pantry staples. What are some good recipes for chicken marsala? Is it good to serve it over pasta, mashed potatoes, rice, or even polenta? Is it good with roasted vegetables or a salad? What are the possibilities? What is the recipe for Creamy Tuscan Chicken? If you love that recipe, you’re definitely going to adore this one.

How do I make chicken marsala?

Quick Overview

What is the best recipe for chicken marsala? How do you dredge chicken cutlets in flour, sear them to golden perfection, then eat them? How do you make a delicious sauce with Marsala wine and mushrooms? What is the secret to a good meal? Why don’t you try Marsala? It’s what gives this dish its signature flavor. What is the best way to cook chicken?

Ingredients

For the Chicken:
* 1.5 lbs Chicken cutlets, pounded thin (about 1/4 inch thick). Get them pre-pounded at the store if you want to save time!
* 1/2 cup All-purpose flour. I’ve used gluten-free all- purpose flour with great success too.
* 1/2 teaspoon Salt
* 1/4 teaspoon Black pepper
* 2 tablespoons Olive oil
* 2 tablespoons Butter

What is Marsala Sauce?
* 8 oz Cremini mushrooms, sliced. I always prefer cremini for their flavor, but white button mushrooms will work in a pinch.
* 1/2 cup Dry Marsala wine. Don’t use cooking Marsalsa! It’s not the same.
* 1/2 cup Chicken broth
* 1/4 cup Heavy cream. For a lighter version, you can use half-and-half, but the cream adds an extra richness that’s hard to beat.
* 2 cloves Garlic, minced
* 1 tablespoon Fresh parsley, chopped, for garnish. Fresh parsley is a great addition to any dish, but dried will work just as well.

How do you learn to

Step 1: Prepare the Chicken

In a shallow dish, combine the flour, salt, and pepper. Mix well. Dredge each chicken cutlet in flour mixture, shaking off any excess. Make sure the chicken is evenly coated for a beautiful sear and slightly thickened sauce.

Step 2: Sear the Chicken

In a large skillet over medium heat, heat the olive oil and butter. Add the chopped parsley and stir until combined. Once the butter is melted and the skillet is hot, add the chicken cutlets in a single layer. Don’t overcrowd the pan! You might need to work in batches. How long should you cook the chicken? Remove the chicken from the skillet and set aside.

Step 3: Sauté the Mushrooms

Add the sliced mushrooms to the same skillet and sauté for about 5-7 minutes, or until they are tender. Have softened and have released their moisture. Don’t be afraid to let them get a little browned – that’s where the flavor is!

Step 4: Add Garlic and Deglaze

What is the best way to cook minced garlic in a skillet? How do you burn garlic? How do you pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan. Where all the delicious flavor is hiding?

Step 5: Simmer the Sauce

What is the best way to make a sauce? Bring it to the boil and let it reduce for about 5 minutes. What is the best way to coat the back of a spoon with sauce?

Step 6: Finish the Sauce

Stir in the heavy cream and bring the sauce back to a gentle simmer. Season with salt and pepper. If you want a richer sauce, add another tablespoon of butter at this point.

Step 7: Return Chicken to Skillet

Return the cooked cutlets to the skillet and spoon the sauce over them. Let the chicken simmer in the sauce for a few minutes, or until heated through. How does the chicken soak up the Marsala flavor?

Step 8: Garnish and Serve

Garnish with fresh parsley and serve immediately over pasta, mashed potatoes, or rice. What is a good Parmesan cheese sprinkle?

What is the best way to serve it?

What are some good recipes for chicken marsala? What are some of my favorite pairings?

Over Pasta:Cooked linguine, fettuccine or spaghetti are all great options. Toss the pasta with a little bit of olive oil and Parmesan cheese before adding the Chicken Marsala.

What is a Mashed Potato?What are some good side dishes to serve with Marsala? I like to add a little bit of garlic and herbs to my mashed potatoes for extra flavor.

Alongside Roasted VegetableWhat are some good side dishes to serve with chicken Marsala? Just toss the vegetables with olive oil, salt and pepper, and roast them in the oven until tender.

With rice or polenta: What is the bestFor a lighter option, serve the Chicken Marsala with steamed rice or creamy polenta. What is the best way to soak up all that delicious sauce?

My family loves it best with some simple buttered egg noodles. It’s a classic for another reason! I usually serve it with a side of roasted green beans too, just to get some veggies in there. What are some good ways to serve this with a salad? What is the best way to prepare a side that soaks up all the sauce?

How do you make a perfect chicken Marsala?

Okay, so you’re ready to make this Chicken Marsala Recipe, but you want to make sure it’s absolutely perfect, right? Here are a few of my top tips for success:

Pound Those Cutlets Thin: The thinner the chicken cutlets, the more tender they will be and the faster they will cook. Aim for about 1/4 inch thickness. You can use a meat mallet or even a rolling pin to pound them thin.

Don’t Overcrowd the Pan: When searing the chicken, make sure you don’t overcrowd the pan. This will lower the temperature of the pan and prevent the chicken from browning properly. Work in batches if necessary.

Use Dry Marsala Wine: It’s important to use a dry Marsala wine for this recipe, not cooking Marsala. Cooking Marsala is often too sweet and lacks the depth of flavor of a dry Marsala wine. Look for it in the wine section of your grocery store.

Don’t Skimp on the Mushrooms: The mushrooms are a key component of this dish, so don’t be afraid to use a generous amount. I prefer cremini mushrooms for their flavor, but white button mushrooms will work in a pinch.

Simmer the Sauce: Allow the sauce to simmer and reduce slightly before adding the cream. This will help to thicken the sauce and intensify the flavors. I learned this the hard way – one time I rushed it, and the sauce was way too watery!

Add a Touch of Butter: For an extra-rich and decadent sauce, add a tablespoon of butter at the end of cooking. This will give the sauce a beautiful sheen and a luxurious flavor.

Taste and Adjust: Always taste the sauce before serving and adjust the seasoning as needed. You may need to add a little bit more salt, pepper, or even a pinch of sugar to balance the flavors.

Storing and Reheating Tips

If you happen to have any leftovers (which is rare in my house!), here’s how to store and reheat them:

Room Temperature: I wouldn’t recommend leaving Chicken Marsala at room temperature for more than a couple of hours. Bacteria can start to grow quickly at room temperature.

Refrigerator Storage: Store the Chicken Marsala in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool completely before storing it.

Freezer Instructions: For longer storage, you can freeze the Chicken Marsala. Wrap the chicken and sauce tightly in plastic wrap and then place it in a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw the Chicken Marsala in the refrigerator overnight before reheating.

Reheating: To reheat the Chicken Marsala, you can either microwave it or heat it on the stovetop. If microwaving, heat in 30-second intervals, stirring in between, until heated through. If reheating on the stovetop, add a splash of chicken broth or water to prevent the sauce from drying out. Heat over medium heat, stirring occasionally, until heated through.

Glaze Timing Advice: Since this recipe doesn’t have a glaze, you don’t need to worry about this step! Just store the Chicken Marsala as directed above.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Just substitute the all-purpose flour with a gluten-free all-purpose flour blend. I’ve used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour with great success. The texture will be almost identical, and you won’t even know it’s gluten-free!

Can I use chicken breasts instead of chicken cutlets?

Yes, you can! Just make sure to slice the chicken breasts in half horizontally to create thinner cutlets. You’ll also want to pound them thin to ensure they cook evenly and quickly. Adjust the cooking time as needed.

What if I don’t have Marsala wine? Can I substitute something else?

While Marsala wine is the key ingredient in Chicken Marsala, you can try substituting it with dry sherry or Madeira wine. You could also use a dry white wine, like Sauvignon Blanc, in a pinch, but the flavor won’t be quite the same.

Can I add other vegetables to this dish?

Definitely! Sliced onions, bell peppers, or even sun-dried tomatoes would all be delicious additions to this dish. Just sauté them along with the mushrooms.

The sauce is too thin. How can I thicken it?

If the sauce is too thin, you can thicken it by simmering it for a few more minutes, allowing it to reduce. You can also whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it into the sauce. Bring the sauce to a simmer and cook for a minute or two, until thickened.

Final Thoughts

So there you have it, friends! My absolute favorite Chicken Marsala Recipe that’s ready in under 30 minutes. It’s quick, it’s easy, and it’s guaranteed to impress. The flavor is just incredible, and it’s a dish that my whole family loves. Honestly, what more could you ask for? If you enjoy this recipe, be sure to check out some of my other quick and easy dinner recipes, like my Lemon Herb Roasted Chicken or my Creamy Tomato Pasta. They’re all guaranteed to be a hit! I can’t wait to hear how yours turns out. Leave a comment below and let me know what you think! And if you try any variations, be sure to share them – I’m always looking for new ideas. Happy cooking!